Canadian Ginseng Pumpkin Scallop Soup

Makes: 2 servings


1 teaspoon Canadian ginseng powder

1⁄2 fresh pumpkin

5 scallops

50ml fresh milk

150ml water

Some fresh parsley and salt


1. Peel and deseed pumpkin, cut the flesh into uniform cubes and steam until tender. Then blend until smooth. Add the pumpkin to boiling water.

2. Add milk and scallops to the boiling water, bring to a boil, turn down the heat and cook for another 2 minutes.

3. Add Canadian ginseng powder and garnish with fresh parsley and salt.